I decided to put the salmon, bought a big piece of one half, in a nice marinade for a couple of hours and afterwards grill it in my old charcoal grill with dome lid.
The marinade was made from sugar, salt, soy sauce, garlic and ginger. Just before grilling I covered the skinless side with a spice mixture made from sezchuan pepper, crushed coriander seeds, lemon pepper and chili flakes.
|before grilling, covered with spices|
The fish was layered skinside down next to the charcoal (only a few charcoal briquettes will do) and roasted (by closed dome lid) about 30 minutes - more or less.
|placed beside the charcoal!|
The cooking time depends on the thickness of the fish, so check it once in a while.
The fish has to fall in flakes easily but has to be glossy and juicy, just done:
|just a small slice|
All you need is:
Salmon (big piece of a deboned half with skin attached)
about 3-4 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon sea salt
1 small ginger knob, grated
1 garlic glove, grated
(mix, place fish skinside down on a cling film sheet, cover with marinade, wrap cling film over the fish and place in fridge for 3-4 hours)
1 teaspoon coriander seeds, crushed
1 tablespoon sechzuan pepper
lemon pepper, freshly grinded by spice mill (5 rounds)
1/2 teaspoon chili flakes
(Sprinkle over the fish)
5 medium potatoes (firmer kind, cooked in peel), peeled hot and cut in rounds
1 handful baby spinach leaves
some cherry tomatoes, halved
1 green onion, cut in slices
1/4 cup vegetable broth
For the dressing:
1 teaspoon lemon juice
1 dash balsamico vinegar
3 tablespoons dark pumpkin seed oil
(toss potatoes with broth, when cooled down, mix ingredients for the dressing until well blended and toss with potatoes, spinach, green onion and tomatoes)